extra virgin olive oil
1 lb sweet Italian sausage links (out of the casing)
4 cloves garlic, chopped
1 medium onion, finely chopped
1 fresh bay leaf or dried bay leaf
4-6 sprigs fresh sage, chiffonade
1 cup dry white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 cup heavy cream or half-and-half
1/8-1/4 teaspoon cinnamon
1/4-1/2 teaspoon ground nutmeg
salt and pepper
1 lb penne or rigatoni pasta, cooked al dente (with ridges)
grated parmesan cheese
Heat a large skillet to MH heat.
Add 1 T olive oil, then brown sausage.
Transfer sausage to plate lined with paper towels to drain fat, set aside.
Drain fat from skillet, return skillet to stove.
Add 1 T olive oil, garlic and onion.
Saute 3-5 minutes, until tender.
Add Bay, sage, and wine to the pan, stir and incorporate sausage drippings from bottom of the pan.
Reduce wine by half, then add stock and pumpkin, stir.
When mixture comes to a bubble, add sausage to pan, reduce heat and add cream.
Season with cinnamon, nutmeg, salt and pepper.
Simmer 5-10 minutes.
Pour pasta into sauce and stir.
Add cheese and sage to garnish.
This sounded to interesting not to try. DH loves it. Really great with a nice crisp Riesling--
1 lb sweet Italian sausage links (out of the casing)
4 cloves garlic, chopped
1 medium onion, finely chopped
1 fresh bay leaf or dried bay leaf
4-6 sprigs fresh sage, chiffonade
1 cup dry white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 cup heavy cream or half-and-half
1/8-1/4 teaspoon cinnamon
1/4-1/2 teaspoon ground nutmeg
salt and pepper
1 lb penne or rigatoni pasta, cooked al dente (with ridges)
grated parmesan cheese
Heat a large skillet to MH heat.
Add 1 T olive oil, then brown sausage.
Transfer sausage to plate lined with paper towels to drain fat, set aside.
Drain fat from skillet, return skillet to stove.
Add 1 T olive oil, garlic and onion.
Saute 3-5 minutes, until tender.
Add Bay, sage, and wine to the pan, stir and incorporate sausage drippings from bottom of the pan.
Reduce wine by half, then add stock and pumpkin, stir.
When mixture comes to a bubble, add sausage to pan, reduce heat and add cream.
Season with cinnamon, nutmeg, salt and pepper.
Simmer 5-10 minutes.
Pour pasta into sauce and stir.
Add cheese and sage to garnish.
This sounded to interesting not to try. DH loves it. Really great with a nice crisp Riesling--